Easy Chicken and Artichoke Soup


I love soup! I don't know about you but to me soup is the ultimate comfort food. This recipe using spring veggies is a cleaned up, lighter version of the Greek avgolemono soup. Try it out and comment below with your thoughts.

• 64 oz. organic, free-range chicken or vegetable broth
• Juice of 1 organic lemon
• 4-6 organic artichoke hearts – water-packed, chopped
• ½ package of organic mushrooms, chopped
• 1/2 bunch organic asparagus, chopped
• 1 organic, pasture-raised egg
• 1 cooked organic, pasture-raised chicken breast chopped or torn
• 1/3 cup of cooked quinoa


  1. Heat broth in a large pot to simmering. 
  2. Add chopped artichokes, uncooked mushrooms and asparagus. 
  3. In a medium sized bowl, beat the egg and add the lemon juice. Slowly pour ½ cup of the hot broth into the egg mixture and stir. Then slowly pour the egg mixture back into the pot and stir into the soup. 
  4. Add the chicken and cooked quinoa. 
  5. Simmer for 10 - 15 minutes and serve hot. 

Makes about 8-10 servings. Can be stored in refrigerator for 5 days or in the freezer for one month.